Food Review: Slow Cooker Quinoa Chicken Chili

Recipe and Photo from The Girl Who Ate Everything

Winter has started the tug o' war in Michigan with fall.  You start your mornings by having your breath stolen from you when you walk out the door to the below freezing temps outside.  By the afternoon, the sun has "warmed" things up and you might be able to get through your errands with just a warm sweater on.  But make sure you keep your jacket nearby, the sunny skies can be deceiving. 

This type of weather begs, BEGS, of warm chili and pulling out the slow cooker to do the work for you.  I love nothing more than to walk inside the house after being gone all day and smelling dinner.  One less thing for this hectic mommy to check off the 'to-do' list.  

I had pinned this recipe months ago, back when we were on the verge of spring.  When I was going through my boards of recipes, figuring out meal ideas, I found this one again.  I have several different chili recipes pinned, but for some reason, this one seemed perfect.  

Yesterday I took Goose to a doctors appointment and started this after we got home.  I cooked it on high for about 3 1/2 hours and it turned out amazing.  I totally forgot to grab quinoa while we were out so I just threw some rice I had on hand in.  I thought it was a great substitute.  We topped ours with sour cream and shredded cheddar cheese.  It made a ton so I froze the leftovers for another night when I'm running behind.  Which seems to be often these days.  

Is your mouth watering yet?  It should be.  This is super easy to make and so yummy.  All of the boys, from 1 year old Goose, 2 year old Duck and The Husband gobbled it all up.  I did use mild sauces in the chili beans though, since the little ones tummies tend to not agree with some of the spicier versions.  

Yields 8 Servings

• 1 (28 ounce) can of diced tomatoes 
• 1 (14 ounce) can diced tomatoes with green chilies 
• 1 (15 ounce) can of black beans, rinsed and drained 
• 1 (15 ounce) can of chili beans, rinsed and drained 
• 1 (15 ounce) can of corn, drained 
• 2 cups chicken broth 
• 2 large boneless skinless chicken breasts (use 3 if they're small) 
• 2 teaspoons garlic powder
•  2 teaspoons onion powder 
• 2 teaspoons cumin 
• 1/2 teaspoon red pepper flakes 
• 2-3 teaspoons chili powder 
• 1 cup of quinoa, rinsed 
• toppings of your choice (cheese, sour cream, avocados, and tortilla strips)

1. Make sure you rinse the quinoa and then add everything into a 6 quart slow cooker. 
2. Cook for 6-8 hours on low or 4-6 hours on high. If you're using frozen chicken you may have to cook it longer. 
3. Remove chicken and shred it with two forks. Return to slow cooker. 
4. Garnish with cheese, sour cream, avocados, and tortilla strips.

I paid for all ingredients for this recipe, I was in no way compensated by either The Girl Who Ate Everything or any other entity to write this review/post.  All thoughts & opinions are my own.